16 September 2016

Braised beans and tomatoes

My partner has
been cooking this vegan dish for years now and I finally decided to
steal the recipe from him. Luckily he didn't want to keep it a
secret, so I can share it with you. His only condition was that I
wouldn't call it a stew, fair enough, it's a dish with slow-cooked
green beans in a tomato sauce. I made the addition of broad beans to
the dish to add some additional greens. This is great use for the
seasonal beans and tomatoes and a good dish for both summer and
winter. I could only partly use homegrown tomatoes, as I didn't have
enough ripe ones at hand. I served the bean dish with fondant
potatoes and salad on the side. Here comes the recipe.

Ingredients

250 g green beans

450 g broad beans
(weight with the pods)

1 onion

5 garlic cloves

1 small chilli

Olive oil

300 g tomatoes

Smoked paprika to
taste

5 tbsp tomato
purée

Method

Chop the onion,
garlic and chilli finely.

Add a generous
splash of olive oil into a pan and start cooking the onion there.
Once the onion is soft, add the garlic and chilli.

Prep the beans and
tomatoes. Cut the green beans into about 2 cm long pieces and chop
the tomatoes finely.

Add the green
beans into the pan, cook for a few minutes and add the tomatoes.

Let simmer under
the lid for a couple of hours.

Remove the broad
beans from their pods and add them to the mix after a while, maybe
about one hour in. Then also add the tomato purée and smoked
paprika.

Serve once the
beans are cooked and all flavours have blended nicely.

I'm
sharing this recipe with this month's Eat Your Greens
where it's Shaheen's turn to host. Have a look on her blog Allotment 2 Kitchen and take part with
your green vegetable recipes.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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